Composting food scraps from kitchen prep is a no brainer — an easy way to recycle soil fertility. But recycling the scrapings from diners’ plates is another story. That’s why Bon Appétit at Oberlin College in Oberlin, OH, invested in a Somat Pulper, a system that grinds both pre and post-consumer food so it can be sent to a Class Two licensed municipal facility to become compost.
Santa Clara University, in Santa Clara, CA, is located just north of some of the richest coastal farmland in California, on which grows a variety of crops from lettuces, to artichokes, to strawberries. Marketing Manager Melissa Reynen, student garden volunteer and Bon Appétit student employee Danny Paikoff, and local photographer Greg Wight decided to head out on a combination fact-finding mission and photo safari to three of the coastal farms that supply SCU, in order to gather photos and stories to share with the SCU community.
Going gluten-free is growing in popularity, with many people abstaining for a variety of health and personal reasons, or because they have Celiac disease, a severe intolerance to gluten that can cause serious illness. As awareness grows, more colleges, like Biola University in La Mirada, CA, are offering gluten-free menu options in the dining hall.
The community of Lesley University in Cambridge, MA, is a competitive one. For the campus’s second Chopped! competition, contestants had to create a meal in only 30 minutes from a basket of surprise ingredients — with a sustainable twist: they were mostly local.
The holidays are a time for celebration, but also a time to help those less fortunate. Project Open Hand, an organization that provides daily “meals with love,” groceries, and nutritional counseling for homebound and critically ill people in the Bay Area, found a way to combine the two.
Winter in Ohio isn’t exactly known for being prime produce season. But students at Oberlin College, in Oberlin, OH, are able to enjoy locally-grown produce all winter long, thanks to Dascomb Dining Hall Chef/Manager Christ Brunst.
Patrick McElroy, executive chef of the Danforth University Center of Washington University in St. Louis, got to do some cooking for pint-size customers recently. Patrick was invited by the director of the Clayton School District to be guest chef for the day for a group of elementary school children. The idea was to help make positive changes to promote nutrition.
More than 60 cultural institutions across Southern California have come together to tell the story of the birth of the Los Angeles art scene through the exhibition Pacific Standard Time: Art in L.A. 1945-1980. The Bon Appétit team at the Getty Center in Los Angeles had the creative pleasure of catering the show’s opening celebration, which was attended by 1,500 artists, cultural and civic leaders, and area residents.
How do you get a plugged-in, tweeting, Facebooking generation interested and involved in sustainable farming? University of Redlands in Redlands, CA, found an answer this year for Low Carbon Diet Day– appeal to their inner techie.
Redlands in California’s San Bernardino Valley has a rich agricultural heritage, having once been one of the area’s largest producers of citrus crops. The Redlands Conservancy seeks to preserve both the agricultural land and its heritage – goals Bon Appétit is proud to support.